Creamy Asparagus Soup
A silky-smooth soup that's perfect for a cozy meal or elegant starter.
Total
40 min
Servings
4 servings
Level
Easy
Asparagus soup is a delightful way to enjoy the vibrant flavors of spring. This creamy version is both comforting and elegant, making it suitable for a casual lunch or a sophisticated dinner starter.
The soup's smooth texture and mild taste provide the perfect backdrop for the fresh, grassy notes of asparagus. It's simple to prepare and uses just a handful of ingredients you likely have on hand.
Whether you're an asparagus enthusiast or trying it for the first time, this soup will surely become a favorite. It's quick to make and can be easily adapted to suit your dietary needs.
01What you'll need
Ingredients
9 items · 4 servings
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Lemon juice, to taste
- Fresh dill or chives, for garnish
02How to make it
Step-by-step
Prepare the Asparagus
Trim the woody ends of the asparagus and cut the stalks into 1-inch pieces. Set aside.
Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute.
Cook the Asparagus
Add the asparagus pieces to the pot and stir well. Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes until the asparagus is tender.
Blend the Soup
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful with the hot liquid.
Finish with Cream
Return the soup to low heat. Stir in the heavy cream and season with salt, pepper, and a squeeze of lemon juice. Heat gently until warmed through.
Serve and Garnish
Ladle the soup into bowls. Garnish with fresh dill or chives before serving.
03From our kitchen
Cook's tips
- Make the soup up to 2 days in advance and store it in the refrigerator. Reheat gently before serving.
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream.
- If you like a chunkier soup, blend only half of the asparagus and leave the rest in pieces.
Cook's note
This asparagus soup is a great way to highlight fresh produce in a simple, yet elegant dish.
04Frequently asked
Questions & answers
Can I use frozen asparagus?
Yes, frozen asparagus works well. Just add it directly to the pot without thawing.
How can I thicken the soup?
If you prefer a thicker soup, stir in a tablespoon of cornstarch mixed with water before adding the cream.
What if I don't have an immersion blender?
You can use a regular blender. Just be sure to let the soup cool slightly and blend in small batches to avoid overflow.
Can I freeze this soup?
Yes, this soup freezes well. Store in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
What can I serve with this soup?
Serve with crusty bread or a green salad for a complete meal.
05Keep cooking
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